eggs (pickling or canning excess)

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AS MOST PEOPLE WHO KEEP A SMALL FLOCK OF CHICKENS FOR EGGS KNOW, IT SEEMS YOU EITHER DON'T HAVE ENOUGH EGGS OR YOU HAVE TOO MANY. I'VE BOUGHT PICKLED EGGS THAT WERE FACTORY PROCESSED/CANNED, HAS ANYONE HAD ANY EXPERIENCE PICKELING AND CANNING EGGS AT HOME SO THEY CAN BE STORED WITHOUT REFRIDGERATION?

-- ron billings (ronmister@hotmail.com), October 20, 1999

Answers

Response to eggs

Yes, I ahve been in that situation, I would put them up in a gallon mayonaise jar with white vinegar and hot peppers, they get a little rubbery but you don't have to refigerate them. Then there is Waterglass, in which you coat the eggs, (unwashed)and store them in a cool dak place, also eggs keep a long time in a refrigerator. It seems to me that I read 30 years ago the commercial eggs could be stored legally for up to a year. I have kept eggs for a long time but if I had some doubt about them i would just shake them a little and could tell if they were bad.

-- Bob Henderson (redgate@echoweb.net), October 20, 1999.

Response to eggs

Garlic Pickled Eggs 1T tarragon,24 Mashed garlic cloves,1 1/2 qt cider vinegar, 1t. mustard seed, 2 bay leaf, 2t. pepper, 2t. salt, 2T sugar. Bring this to a rapid boil and ladle into pint or quart jars of peeled boiled eggs. This solution is about enough for 24 eggs. put lids on jars and process in boil water bath for 10 mins. Book says they keep for a year, Family says don't bother sealing the jars, we will eat them now thankyou.

Pink Eggs 2 cup vinegar, 2 cup beet water ( this is the red water that you cooked beets in), 1t. salt, 2/3 cup brown sugar. Bring to a boil and pour over peeled boiled eggs. Does about 24 eggs in pints or quarts. Boiling water bath for 10 mins.

ENJOY!

-- craig oxendine (sox@threewings.com), October 20, 1999.


Response to eggs

I have picked hard boiled eggs in my crock of cucumbers and other assorted veggies. The crock is started with cucumbers and salt and other thngs are added as they become available. Vinegar is added for flavor and to keep down the scum that forms on the surface. The fun part about adding eggs to this mixture is that the shells disappear so all you have to do is rub off the inner membrane.

-- kirby johnson (kirby@selco.lib.mn.us), October 25, 1999.

Response to eggs

Ron, We tend to have the same problem in over/under abundance of eggs. My husband pickled a few, but we're not big pickled egg eaters! You can freeze them by mixing them together and adding a small amount of sugar. Put in icecube trays and freeze. Good for baking. I sometimes have up to 22 dozen a week. I can bake quite a lot, but not that much. Plus we have occasional goose and duck eggs to deal with. Unwashed (cleanly laid) eggs kept cool can last up to 6 months. When in question of quality, crack into a separate dish and look for plumpness of the yolk and loose whites, no off color or smell and cook thoroughly. My favorite thing to do with extra eggs is to sell or barter. Bartering being my favorite. What I don't have someone else might and lots of people love fresh hen aigs! GOOD LUCK.

-- c.terry (dragginbottomfarm@hotmail.com), November 15, 1999.

Response to eggs

This is in reference to some of the responses. I have traded chores with friends who had up to 100 laying hens and part of my pay was the eggs. I froze a lot, didn't get around to trying to dehydrate and kept quite a lot in the frig until I could use or trade them. Rather than an unpleasantly odiferous surprise, I tested for freshness by putting the egg in water before use. If the egg stayed on the bottom or just stood upright a little, the air cell was still small and the egg was fresh. If it floated to mid depth, it was probably okay but if it immediately floated to the surface and part of it was out of the water, it was an old egg and possibly spoiled. I would still break the eggs into a dish before adding to my recipe just to be on the safe side. The thought of opening a ripe egg in the house just didn't appeal to me.

-- Marilyn Dickerson (rainbow@ktis.net), January 18, 2000.


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